Ingredients
Scale
- 4 dried ancho chilies, stemmed and seeded
- 4 dried guajillo chilies, stemmed and seeded
- 1 1/2 cups water (for soaking chilies)
- 1/4 cup apple cider vinegar
- 3 cloves garlic, peeled
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon brown sugar
- 2 tablespoons tomato paste
Instructions
- In a medium saucepan, bring the water to a simmer. Add the ancho and guajillo chilies and simmer for about 10 minutes until softened. Remove from heat and let them sit in the water for another 5 minutes.
- Drain the chilies (reserve a bit of the soaking liquid) and transfer them to a blender.
- Add the vinegar, garlic, salt, cumin, oregano, cinnamon, cloves, brown sugar, and tomato paste to the blender.
- Blend until smooth, adding a few tablespoons of reserved soaking water as needed to achieve a thick but pourable consistency.
- Taste and adjust seasoning if needed.
- Strain the sauce through a fine-mesh sieve for an ultra-smooth texture, if desired.
- Store in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
Notes
- If you like it spicier, add a dried chipotle chili for extra heat and smokiness.
- This sauce is great for marinating chicken, beef, or tofu, and it can be stirred into soups or rice dishes.
- Adjust the sugar to balance out the heat and acidity to your liking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce/Condiment
- Method: Blending/Simmering
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
- Sugar: 2g
- Sodium: 140mg
- Fat: 0.5g
- Saturated Fat: 0
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: adobo sauce, Mexican condiment, chili sauce, homemade adobo, spicy sauce, marinade, vegan sauce